Thursday, August 26, 2010

Two weeks ago I picked up some leeks at the farmers market & decided I wanted some potato leek soup. When I mentioned it on my weekly menu, a few people wrote to say they had not had good luck with this soup. So, I was a little worried the recipe I was trying wasn't going to be good either.I had nothing to worry about, this was a fantastic soup. Creamy, tasty & not to heavy plus it came together so quickly. I stuck pretty close to the recipe except for adding a little sour cream which I think just gave it that little something extra in flavor.

Potato & Leek Soup(adapted from The Big Book of Soups and Stews. I have to say this is the best of the soup cookbooks I have, we've yet to have a bad soup from it.)

In a large soup pot, melt the butter over medium-high heat. Add the leeks, onions & potatoes then sauté for 3 minutes. Add the stock. Bring to a boil. Reduce heat heat, cover & simmer until tender, about 15 minutes. Pureé the soup in a blender or with an immersion blender. Add the milk and sour cream. Season with salt & pepper. Simmer for 5 - 10 more minutes. Pureé again is you want it even creamier. Serve sprinkled with chives.

Makes 4 servings.

The book says this can be served cold or hot. I really preferred it hot.

Soup is absolutely my favorite thing to eat. Even in the summer when most people cringe at the sight of a hot bowl of soup, I grab a spoon and dig in! I work with Better Recipes so I'm constantly looking at recipes but Easy Soup Recipes are definitely my most favorite! This one in particular sounds really easy and while I also prefer my soup hot its a nice option that this one can be served cold as well.